Sous Chef- Sugarbush Golf Club

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    "description": "<p><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These&nbsp;principles shape our culture and drive our success. As Bobby Jones said, <em>&ldquo;</em>The secret of golf is to turn three shots into two.<em>&rdquo;</em> That same pursuit of excellence defines everything we do.</span></span></p>\n\n<p><span style=\"color:#000000\">Located in Grand Blanc, Michigan, and managed by Bobby Jones Links, The Captain&rsquo;s Club offers a premium public 18-hole golf course within the Woodfield Community. Designed by the legendary 1989 Ryder Club captain, Raymond Floyd, the course is surrounded by protected wetlands and wildlife that never disappoints!</span></p>\n\n<p><span style=\"color:#000000\">The clubhouse restaurant is open to the public, all year round. It features a beautiful veranda that overlooks the driving range. The restaurant is the perfect place to host small, intimate private events. The clubhouse is best known in the area as a top venue to host weddings, corporate events and social events.&nbsp;</span></p>\n\n<p><span style=\"color:#000000\">The Captain&#39;s Club is hiring for a Sous Chef. Primary responsibilities include:</span></p>\n\n<ul>\n\t<li><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Properly measures kitchen ingredients and food portions.</span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.</span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Develops standards to ensure consistency in food taste and presentation.&nbsp; </span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.</span></span></li>\n\t<li><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Provides support and guidance to junior kitchen staff.</span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.</span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.</span></span></li>\n\t<li style=\"text-align:justify\"><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Incorporates safe work practices and safe food handling standards.</span></span></li>\n</ul>\n",
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